Spanish Mussel & Clams

Step 1: Place the saffron into the warm sherry to steep for about 5 minutes or so.

Step 2: Put the onion, garlic, capsicum and chorizo in a food processor and blend until finely chopped. Add the oil and pulse 3-4 more times.

Step 3: Heat a large sauté pan or pot over a medium heat and add chorizo mixture. Cook for about 3-4 minutes to release the oils. De glaze the pan with the saffron and sherry and turn the heat up to medium-high & add the bay leaf and mix to coat everything in the oil. The capsicum and onion should be very soft.

Step 4: Add in the tomato puree and bring to the boil. Finally add the mussels, then followed by the clams. Stir mussels and clams to coat them in the sauce & place the lid on and cook for 3-4 minutes, shaking the pot half way to ensure they cook evenly. They are cooked when the shellfish open.

Step 5: Taste and check seasoning. Although Note that the seafood should be salty enough.

Step 6: Toss with the fresh parsley, and serve immediately in a large bowl or platter with crusty bread.